Recipes/Cooking
This bacon wrapped pork tenderloin slow cooker recipe delivers tender results with minimal effort. I developed this method during long days at The Smoky Pig when I needed reliable, hands-off cooking.
Wrapping pork tenderloin in bacon adds smoky depth while keeping the meat moist during the slow cooking process. The slow cooker transforms this lean cut into succulent, pull-apart tender perfection.
After 4-6 hours on low, you'll have a dish that's impressive enough for company but simple enough for a weeknight. The bacon crispens slightly while infusing every bite with rich flavor.
Serve with mashed potatoes or roasted vegetables to soak up the delicious juices. The slow cooker does all the work while you focus on the sides.
Ingredients for Bacon Wrapped Pork Tenderloin Slow Cooker
A few quality ingredients create this restaurant-worthy slow cooker masterpiece with smoky depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of silver skin and excess fat |
| Thick-Cut Bacon 🥓 | 12 slices | High-quality, hickory-smoked preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor infusion |
| Yellow Onion 🧅 | 1 whole | Thinly sliced for even cooking |
| Chicken Broth 🥫 | ½ cup | Low-sodium preferred to control seasoning |
| Dijon Mustard 🟡 | 2 tbsp | Smooth, not whole grain variety |
| Brown Sugar 🏝️ | 2 tbsp | Light or dark, packed firmly |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers to release oils |
| Dried Rosemary 🌿 | 1 tsp | Crushed for better flavor distribution |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal brand recommended |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best results |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for searing pork |
| Apple Cider Vinegar 🍏 | 1 tbsp | For balancing richness in slow cooker |
The pork tenderloin should be uniform in thickness (about 1.5 inches) for even cooking. Costco and Whole Foods have excellent pre-trimmed options. For the bacon, thick-cut hickory-smoked from Niman Ranch or Applegate adds that perfect smoky note without overpowering. I developed this at The Smoky Pig, so trust me—bacon quality matters here (the good stuff, not the pre-cooked kind).
No thick-cut bacon? Regular bacon at double the quantity works, but watch for over-salting. Swap chicken broth for vegetable broth if preferred. Out of Dijon? Whole grain mustard at one-to-one ratio. Brown sugar can be replaced with maple syrup (use 2.5 tbsp for every 2 tbsp sugar). Fresh herbs? Use 1 tbsp each fresh thyme and rosemary instead of dried.
Leftovers keep beautifully in the fridge for 4-5 days or freeze for up to 3 months. The flavors deepen overnight, so this actually tastes better reheated. I always make extra—perfect for sandwiches or tacos the next day (worth the extra minute to portion it out).
Why You'll Love This Recipe
- Set and Forget: I just toss everything in the slow cooker and let it work its magic—no babysitting required.
- Smoky Garlic Bliss: The thick-cut bacon wraps around the tenderloin while garlic and onion infuse every bite with deep, savory flavor.
- Feeds the Crew: It’s my go-to for Sunday dinner, weeknight meals, or even meal prep—always a hit with my family.
- Budget-Friendly Luxury: Pork tenderloin stays affordable, but the bacon makes it taste like a fancy restaurant dish. Honestly, leftovers disappear faster than the first serving.
Step-by-Step Instructions for Bacon Wrapped Pork Tenderloin
Here’s the method that guarantees fall-apart tenderness with minimal effort on your part.
Prep the Pork and Create the Flavor Base
Pat the 1.5 lb pork tenderloin completely dry with paper towels, then trim any remaining silver skin or excess fat. This ensures the seasoning adheres properly and the bacon wraps evenly.
In a small bowl, combine the 2 tbsp Dijon mustard, 2 tbsp brown sugar, 1 tsp dried thyme, 1 tsp dried rosemary, 1.5 tsp kosher salt, and 1 tsp black pepper. Rub this mixture all over the pork tenderloin, pressing it in so it forms a sticky, flavorful crust. The mustard acts as a glue for the other seasonings, while the sugar will caramelize beautifully during cooking.
Wrap with Bacon and Sear for Depth
Lay the 12 slices thick-cut bacon out on a clean surface, slightly overlapping each slice. Place the seasoned pork tenderloin at one end and tightly roll it up in the bacon, securing the ends with toothpicks if needed. This creates a self-basting, flavor-packed exterior.
Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Sear the bacon-wrapped tenderloin on all sides for 2-3 minutes per side until the bacon is golden brown and crisping at the edges. This step adds a deep, smoky flavor and helps render some of the bacon fat before the slow cook.
Layer Aromatics and Slow Cook to Perfection
Place the thinly sliced yellow onion and 4 cloves minced garlic in the bottom of your slow cooker. These will infuse the pork with aromatic flavor as it cooks. Pour in the 0.5 cup chicken broth and 1 tbsp apple cider vinegar—the liquid adds moisture while the vinegar balances the richness of the bacon and pork.
Carefully transfer the seared tenderloin to the slow cooker, placing it on top of the onions. Cover and cook on low for 6-7 hours or high for 3-4 hours. The pork is done when it reaches an internal temperature of 145°F and pulls apart easily with a fork.
Rest and Serve
Once cooking is complete, transfer the pork to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Remove the toothpicks before slicing.
Serve the pork sliced into 1-inch thick medallions, spooning some of the cooking liquid and onions over the top. The bacon will be tender yet crisp in spots, while the pork inside stays juicy and infused with all the smoky, savory, and slightly sweet flavors from the rub and slow cooking process.
Pro Tips For Making Bacon Wrapped Pork Tenderloin Slow Cooker
- Sear First: I learned this the hard way—browning the pork tenderloin in a hot pan for 2-3 minutes per side before slow cooking adds a depth of flavor that just doesn’t happen otherwise.
- Use Thick Bacon: Skip the thin-cut stuff; thick bacon wraps better, holds up to the slow cooker, and actually changes the outcome with a meatier texture.
- Don’t Overlap Bacon: Resist the urge to overlap the bacon slices too much—it steams instead of crisping, and you’ll end up with soggy spots instead of that perfect wrap.
- Slice the Onion Thin: After burning a few batches, I finally figured out that thinly sliced yellow onion melts into the broth, giving the pork a sweeter, more even flavor.
Essential Equipment for Great bacon wrapped pork tenderloin slow cooker
Slow Cooker Selection
For this recipe, I recommend a 6-quart programmable slow cooker like the Crock-Pot Touchscreen. The larger capacity gives the pork space to cook evenly without crowding. I’ve used mine for years at The Smoky Pig—it’s a workhorse. 💪
Searing Skillet
A 12-inch cast iron skillet is ideal for searing. My vintage collection includes a Lodge cast iron that’s perfect for this. The heavy base distributes heat evenly, ensuring a consistent sear on all sides of the bacon-wrapped tenderloin.
Meat Thermometer
Accuracy matters for pork. I use a ThermoWorks Instant Read to check the 145°F internal temperature. It’s fast, reliable, and gives me confidence that the pork is perfectly cooked without overdoing it.
Toothpicks
Don’t skip the food-grade toothpicks to secure the bacon. I prefer flat-style toothpicks because they stay in place better during cooking. Soak them in water for 10 minutes before using to prevent burning.
Cutting Board
A large, stable cutting board is essential for resting and slicing. My maple end-grain board from a Charleston woodworker is gentle on knives and provides a solid surface. It also looks beautiful when serving.
Tongs
Use 12-inch locking tongs to handle the tenderloin. The length keeps your hands safe from the heat, and the locking feature makes storage easy. I’ve found that OXO Good Grips tongs offer the best combination of control and comfort. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use regular bacon instead of thick-cut?
Yes, but use 18-20 slices of regular bacon to match the coverage. Thick-cut holds up better during long cooking, while regular may crisp too much. Soak toothpicks in water for 10 minutes to prevent burning.
Do I need to sear the pork before slow cooking?
Searing adds depth of flavor and helps render bacon fat. Skip it only if short on time, but expect less caramelization. The 2-3 minutes per side over medium-high heat makes a noticeable difference.
How do I prevent the bacon from getting soggy?
Pat the tenderloin dry before wrapping, and don't overcrowd the slow cooker. For crispier results, finish under the broiler for 2-3 minutes after cooking. This revives the bacon's texture beautifully.
Can I cook this on high instead of low?
Yes, switch to high for 3-4 hours. The pork will cook faster but may be slightly less tender. Low heat (6-7 hours) yields the most fall-apart texture. Always check internal temp reaches 145°F.